3 cups rice
1 orange carrot
2 green chillies, chopped
1 tbsp ginger, chopped
2 cups Curd
1½ cup corn
Salt to taste

For tempering:

2 tbsp oil
7-8 curry leaves
4-5 kaffir lime leaves, shredded
1 tsp mustard seeds
1 tbsp chana dal
1 tbsp urad dal

   For garnish:


(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Carrot & Corn Curd Rice

. Wash rice and place it in a pan for boiling. Strain the water when rice is cooked. Transfer rice to a bowl and mash the rice.
. Peel the carrot and slice in thin ribbons. Chop the green chillies and ginger.
. Heat oil in a pan. Add mustard seeds. chana dal and urad dal to the hot oil.
. Add curry leaves and chopped kaffir lime leaves. Add the chopped ginger and green chillies.
. Add corn and carrot ribbons and mix. The tempering is ready.
. Mix the rice in the bowl with curd and salt. Pour the tempering on the rice and gently mix again.
. Transfer the curd rice to a serving plate.
. Garnish with a coriander and serve with homemade pickle.

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